Thai Fish Soup
2 cups of light chicken bouillon
2 lime leaves, chopped
2 inch piece of lemon grass, chopped
3 tablespoons of lemon juice
3 tablespoons of Thai Fish Sauce
2 small hot green chiles, deseeded and chopped finely
1/2 teaspoon of sugar
8 small shiitake mushrooms, halved
1 pound of raw shrimp, peeled if necessary and deveined
scallions, shredded, to garnish
Tom Yam Sauce
4 tablespoons of vegetable oil
5 garlic cloves, chopped finely
1 large shallot, chopped finely
2 large hot dried red chilis, chopped coarsely
1 tablespoon of dried shrimp, optional
1 tablespoon of Thai Fish Sauce
2 teaspoons of sugar
First make the tom yam sauce. Heat the oil in a small skillet. Cook
the garlic for a few seconds until just brown. Remove with a slotted spoon
and set aside. Cook the shallot in the oil until browned and crisp. Remove,
add the chilis and cook until they darken. Remove and drain on paper towels.
Remove the pan from the hob and save for later use.
In a food processor or a spice grinder, grind the dried shrimp, if using,
then the reserved chilis, garlic, and shallot, to a smooth paste.
Return to the original pan over a low heat. Mix in the fish sauce and sugar.
Remove from the heat.
In a large pan, heat together the bouillon and 2 tablespoons of the tom yam
sauce. Add the lime leaves, lemon grass, lemon juice, fish sauce, chiles,
and sugar. Simmer for 2 minutes.
Add the mushrooms and shrimp and cook a further 2 - 3 minutes until the
shrimp are cooked. Ladle into warm bowls and serve immediately, garnished
with the shredded scallions. Serves 4
More Thai Recipes
|
|
|
